Roasted Spring Vegetable Medley with Crispy Lentils Recipe

Roasted Spring Vegetable Medley with Crispy Lentils

  By lentilsorg    

February 1, 2018

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The first of the season’s vegetables are roasted then tossed in a tangy mustard lemon vinaigrette. The crispy lentils add a wonderful crunch to a delightful side dish.

  • Prep: 20 Minutes
  • Cook: 25 Minutes

  • 20 Minutes

    25 Minutes

    45 Minutes

  • Yields: 8
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Directions

  1. Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
  2. Toss potatoes with 1 Tbsp (15 mL) oil and season with salt and pepper. Place in a single layer on the prepared baking sheet and roast for 25 minutes.
  3. Toss cooked lentils with 1/2 Tbsp (7 mL) oil and season with salt and pepper. Flip the potatoes over and add the lentils to the same baking sheet. Roast for another 10-15 minutes, stirring at the halfway point, until potatoes are tender and lentils are crispy.
  4. Meanwhile, toss asparagus and radishes with remaining 1/2 Tbsp (7 mL) oil and season with salt and pepper. Place on the second baking sheet and place in the oven at the same time as the potatoes. Roast for 15-20 minutes, until tender.
  5. Place dressing ingredients in a small jar and shake well.
  6. Place roasted potatoes, crispy lentils, asparagus, radishes, and sliced red onion in a large bowl. Pour the dressing over, gently stir, and adjust seasonings with salt and pepper if required. Serve immediately.

Tips & Tricks:
Whole grain mustard can be used instead of Dijon.
Parsley can be used instead of dill.

Ingredients

3 1/2 cups (875 mL) cubed potatoes

to taste, salt and pepper

2 cups (500 mL) cooked green lentils

1 bunch asparagus, tough ends trimmed

1 cup (250 mL) halved radishes

2 Tbsp (30 mL) canola oil, divided

half red onion, thinly sliced

DRESSING:

1/4 cup (60 mL) lemon juice

1/4 cup (60 mL) canola oil

1/4 cup (60 mL) chopped fresh dill

2 Tbsp (30 mL) Dijon mustard

to taste, salt and pepper

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Nutrition Facts

Serving Size1 cup (250 mL
Calories230
Sodium250 mg
Potassium640 mg
Protein7 g
Cholesterol0 mg
Sugar3 g
Total Fat11 g
Saturated Fat1 g
Total Carbohydrates26 g
Dietary Fiber6 g